Ingredients:
- 3 cups water
- 1 cup curd (dahi)
- 1/2 cup regular atta (dough)
- salt (namak) to taste
- 2 tblsp oil (tel)
- 1/2 kg mutton
Marinate:
- · 2-3 green cardamoms
- · 1 tsp jeera
- · 2 pods garlic (lasan)
- · 1 black cardamom
- · 1/2 cup corriander leaves
- · 1-6 green chillies
- · 4 cloves (lavang)
- · 1 inch piece ginger (adrak)
- · 6 black pepper (kali mirch) corns
- · 1/4 cup mint (pudina) leaves
- · 1/2 onion (pyaj)
Procedure:
- · Mix completely mutton, curd and salt and keep aside
- · In a mixer grind the marinate till it forms a fine paste.
- · Mix the paste with the marinated mutton.
- · Put in freezer for 6-8 hours
- · Heat up oil in a thick-bottomed pan.
- · Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.
- · Mix in the water.
- · Cover the pot with a lid.
- · Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
- · Cut off the aata and serve with nan.
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